roasted

Hasselback Rainbow Carrots

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Hasselback Rainbow Carrots! If you haven’t tried rainbow carrots yet, you’re missing out. The antioxidants are reason enough to give them a whirl. Personally, I like the natural sweetness they provide. It’s the vibrant colors in these rainbow beauties that piqued my interest from the onset. It’s the bundles of purple, yellow, red, and orange that draw attention on the dinner plate. I like adding a drizzle of acacia honey. It’s kinda like icing on a cake. 

HASSELBACK RAINBOW CARROTS 

Ingredients: 

1 pound organic rainbow carrots

4 tablespoons butter, unsalted

1/2 tablespoon rosemary leaves

Salt and pepper, to taste

1 tablespoon acacia honey

Instructions: 

Preheat oven to 350°. Spray a 9”x9” glass dish with nonstick oil. Set aside. Thoroughly clean rainbow carrots. One at a time, place a carrot on a soup spoon. Using a knife, carefully cut each carrot into slits without cutting all the way through. The spoon should stop the knife from cutting deeper. Repeat until all the carrots have hasselback cuts. Blanch the carrots in a pot of boiling water for 3 minutes. Drain completely and allow the carrots to dry. Lay the carrots in a single layer in the prepared casserole dish, cut side up. Melt the butter. Using a pastry brush, cover each carrot with butter, paying attention to drip the butter into the slits of the carrots. Sprinkle with rosemary leaves, sea salt, and black pepper. Roast in the preheated oven for 25 minutes, then baste again with remaining butter. Brush acacia honey over the surface. Bake 10 minutes longer until cooked. Serve immediately. 

Garlic Roasted Vine Tomatoes

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Garlic Roasted Vine Tomatoes! When baking cherry tomatoes on the vine, there is no need to remove the vine beforehand. As they bake, the skin will often crack or split. No worries. Grab a fork and mash them a little bit. This step enhances the presentation, giving the garlicky tomatoes a chunky consistency. Once the tomatoes are baked, the vine can be easily removed and discarded. The star attraction, I found, was sinking my teeth into a roasted garlic clove. Surprisingly, the sweet, nutty taste is nothing like the sharp pungency of raw garlic. And the natural caramelized sweetness can turn anyone into a grab-aholic, greedily picking out more garlic cloves when no one is looking. I confess, I can be sneaky. 

GARLIC ROASTED VINE TOMATOES 

Ingredients: 

8-ounces cherry tomatoes on the vine

1 garlic bulb, peeled and separated into garlic cloves

1 tablespoon olive oil 

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

5-6 fresh basil leaves

Instructions: 

Preheat oven to 400°. In a large bowl, place the cherry tomatoes. Set aside. Slice each garlic clove into three sections. Add to the cherry tomatoes. Drizzle with olive oil. Sprinkle mixture with kosher salt and red pepper flakes. Gently toss to coat. Transfer the tomato mixture to a cast iron skillet. Bake 10 minutes until lightly browned; add the basil leaves. Stir. Return skillet to oven for 10 minutes longer. Remove from oven and transfer to a platter. Spoon warm tomatoes, in sauce, over toasted baguette slices. 

Zinfandel Pairings

Eating My Way Through the Holidays. Festive Food Gifts: Zinfandel Pairings! Just when I thought I’d seen it all, there in the produce department perched on the bottom shelf below its green and red cousins, was a small bin of larger-than-life black seedless grapes. Immediately I was intrigued. The hand-scribbled sign boasted sweet and tart beyond your wildest dreams. That’s it. Nothing more than “Product of USA” on the package. It didn’t matter. It was love-at-first-sight. I knew immediately that a Zinfandel wine and tangy cheese would join the impromptu Date Night that was forming in my mind. Later on, after I got home, I read all kinds of powerful benefits these precious little gems do for the body, mind, and soul. What a perfect prologue for guilt-free delicacies. 

ZINFANDEL PAIRINGS 

Ingredients:

1 pound black seedless grapes

1 tablespoon olive oil

2 teaspoons sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper 

4 ounces feta cheese, block

1 teaspoon olive oil

1 teaspoon lemon zest

1/4 cup honeycomb 

Multigrain French Bread slices, lightly toasted 

Raw Honey, for drizzling

Lemon Thyme, for garnish 

Instructions: 

Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside. In a small dish, combine olive oil, sugar, kosher salt, and black pepper. Wash cluster of black grapes; pat dry. Place grapes on the prepared baking sheet. Using a pastry brush, generously coat the grapes with the olive oil mixture. Roast for 30 minutes. Grapes will release juice and begin to wrinkle. Remove pan from oven to cool on a wire rack. Reduce oven temperature to 375°. Break the feta cheese into rough chunks. Transfer to a baking dish sprayed with nonstick oil. Sprinkle with olive oil and lemon zest. Drizzle with raw honey. Bake for 15 minutes until softened. Broil until slightly golden. Watch carefully. To serve, spread warm cheese on toasted baguette slices. Top with a piece of honeycomb. Place a roasted grape over the cheese. Drizzle with raw honey. Garnish with lemon thyme. Serve with a slightly chilled glass of red Zinfandel. 

Yellow Roasted Pears

What’s Cooking in Gail’s Kitchen? Food Plating: Yellow Roasted Pears! Need a show stopping dessert that will thrill your guests? Pears definitely check all the boxes. Dessert pears are naturally sweet, delicious warm, have an impressive beauty quality, manage portion-control, are super simple to make, and pear-fectly delightful. If you, like me, appreciate a cordial glass of wine with dessert, think a fizzy Moscato, spicy Gewürztraminer, or classic Pinot Gris. I did notice a couple of readers shaking their heads about the bleu cheese crumbles, mumbling “No Way!” Take heart because Gorgonzola, Gouda, or Ricotta can be milder choices as an excellent pairing instead. And while I’m at it, walnuts or almonds can be substituted for the sugared pecans. You see? It’s all good. Everyone can justify this versatile dessert. 

YELLOW ROASTED PEARS 

Ingredients: 

4 Bartlett pears, ripe but firm

2 tablespoons butter, unsalted 

1/2 teaspoon cinnamon

1/4 cup bleu cheese, crumbled

1/4 cup sugared pecans 

2 tablespoons natural honey

1 tablespoon lemon juice

Fresh thyme, for garnish

Instructions: 

Preheat oven to 375°. Line a baking sheet with parchment paper. Set aside. Slice the pears lengthwise, leaving the stem in place where possible. Using a melon ball utensil, remove the core to create a small cavity. Brush the pears with melted butter; sprinkle with cinnamon. Place the pears, cut side up, on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until lightly golden. Carefully remove the pears from the oven. Fill each cavity with crumbled bleu cheese and chopped sugared pecans. Drizzle with honey. Sprinkle with lemon juice for brightness. Broil the pears on High setting for 2 minutes, or just until the bleu cheese begins to melt slightly. Watch carefully. Transfer the pears to a serving platter. Garnish with fresh thyme. 

Hearty Roasted Carrots

What’s Cooking in Gail’s Kitchen? Food Plating: Hearty Roasted Carrots! My husband is a fan of savory-sweet carrots. Then again, he could eat his weight in cooked carrots. When roasting them in the oven, I have noticed an enhanced sweetness emerges from the oven’s dry heat. That might explain the love affair it creates. As they roast in the olive oil and seasonings, a strange phenomenon occurs. Natural caramelization adds a flavorful profile making them fork-tender and irresistible. No wonder they say “the way to a man’s heart is through his stomach”. Show your partner how much you love them. 

HEARTY ROASTED CARROTS

Ingredients: 

I pound garden carrots, peeled

2-3 garlic cloves, peeled and left whole

1/4 cup olive oil 

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 lime, cut in half

3 tablespoons balsamic vinegar

Instructions: 

Preheat oven to 400°. Line a baking sheet with a silicone mat. Set aside. In a large bowl, toss carrots with garlic cloves, olive oil, kosher salt, and black pepper. Pour veggies onto the prepared baking sheet. Arrange into a single layer. Squeeze lime juice over all; then place cut limes onto baking sheet. Bake 20 minutes, flip and roast 15 minutes longer, or until tender. Drizzle balsamic vinegar over carrots. Bake 5 minutes longer to form a slight glaze. Remove from oven and serve immediately. 

Ina Garten’s Crispy Potatoes

What’s Cooking in Gail’s Kitchen? A Cut Above: Ina Garten’s Crispy Potatoes! One chef’s secret to crispy roasted potatoes begins with boiling them on the stove beforehand. The results create tender and fluffy potatoes on the inside while crispy and crunchy on the outside. The herbs and seasonings enhance layers of flavor, making it a comforting delight to the senses. Serve with a side of ranch dressing or natural ketchup. Oh……remember to share. These aren’t meant for the baker to finish off the entire batch, no matter how tempting that may be. 

INA GARTEN’S CRISPY POTATOES

Ingredients: 

1 1/2 pounds baby gold potatoes, halved, skin on

1/2 cup olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper 

1/4 teaspoon dried oregano 

1/8 teaspoon dried parsley 

Instructions: 

Place baby gold potatoes in a saucepan; cover with an inch of water; bring to boil; simmer for 10 minutes. Drain completely. Return potatoes to the pan. Cover the saucepan tightly with a lid. Shake the pan for a few seconds. This makes the edges rough and craggy, allowing them to crisp up nicely when roasted. Preheat oven to 400°. Combine olive oil, kosher salt, black pepper, dried oregano, and dried parsley. Mix well. Pour over the potatoes, coating all sides. Transfer potatoes to a nonstick baking sheet, beginning with cut side down in a single layer. Bake for 45 minutes, tossing occasionally to brown the sides. Serve immediately. 

Turnips & Roasted Sweet Potatoes

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 

Ingredients:

3 medium sweet potatoes, peeled and cut into wedges 

4 medium turnips, peeled and cut into chunks

1/4 cup extra virgin olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

Instructions:

Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 

Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor. 

Fire-Roasted Strawberries

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Fire-Roasted Strawberries! Try something different with those exceptionally large strawberries you couldn’t resist buying (or picking). You want to choose berries which are firm to the touch, have an appealing aroma, are bright red in color, and taste naturally sweet. Some may elect to use stainless steel skewers to keep the fruit from tipping over or simply to have the appearance of charred grill marks. Kabobs have a charming finish as well. They’re all Strawberrylicious! 

FIRE-ROASTED STRAWBERRIES 

Ingredients:

1 quart fresh strawberries, washed whole

1 tablespoon butter, unsalted

2 tablespoons lemon olive oil

1 tablespoon natural honey

1 tablespoon balsamic vinegar

Instructions:

Preheat a gas grill to 300°. Grease a grill pan with unsalted butter. Set aside. Arrange strawberries in a single layer of a baking dish. Whisk together lemon olive oil, natural honey, and balsamic vinegar. Brush onto strawberries, turning to coat. Transfer the strawberries to the prepared grill pan. Place the pan over the direct heat; close lid, and cook 5 minutes. Turn and repeat until the strawberries are bubbly and beginning to slump. Remove from grill and transfer strawberries to a serving platter. 

Grapeful Roast Turkey

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Grapeful Roast Turkey! Get set for a moist and flavorful crispy-golden brown roasted turkey. It’s so simple, you might find yourself buying an extra bird around the holidays to freeze for satisfying meals down the road. Seriously. Fresh herbs are easy to come by year round at the grocery or, even better, at Farmers Markets. By switching out the cranberry sauce for a combination of Muscat grape jelly and pure maple syrup, you elevate the meal to a whole new level. Someone once described Muscat grapes as “the taste of pleasant wine before it gets inside a bottle.” I like that. You may, too. 

GRAPEFUL ROAST TURKEY 

Ingredients:

8-10 pound turkey 

3 tablespoons kosher salt 

1 tablespoon black pepper 

1 lemon, halved

1 bunch thyme

1 bunch rosemary 

2 bay leaves

1 head garlic, halved 

1/3 cup Muscat grape jelly

1/4 cup pure maple syrup

1/4 cup butter

Bunch of Grapes, for garnish

Instructions:

Preheat oven to 325°. Line a roasting pan with foil, overlapping enough to enclose turkey. Place a wire rack in the bottom. Set aside. Rinse and pat turkey dry using a paper towel to remove excess liquid. Sprinkle turkey with kosher salt and black pepper. Place the lemon, thyme, rosemary, bay leaves, and garlic into the cavity. Transfer turkey to the wire rack in roasting pan. In a small saucepan, warm Muscat grape jelly, pure maple syrup, and butter. Cook over medium heat, stirring occasionally until combined, about 5 minutes. Remove from heat; cool for 5 minutes. Brush one-fourth of the grape jelly sauce over turkey. Tent with foil and bake for 2 hours. Increase oven temperature to 425°. Brush another fourth of grape jelly sauce over turkey. Roast, uncovered for 20 minutes, or until a meat thermometer reads 165°. Brush remaining grape jelly sauce over turkey. Allow turkey to rest for 20 minutes before carving. Garnish with fresh grapes.